Use storecupboard ingredients to make herby fish balls in a speedy tomato and garlic sauce for a healthy pasta supper
Ingredients
- 4 x 150g cans tuna in brine, drained
- 140g breadcrumbs
- 2 eggs
- 2 tbsp mixed seeds
- 1 small pack tarragon, leaves only, chopped
- 1 tbsp sunflower oil
- 300g spaghetti
- 2 x 400g cans cherry tomatoes
- 1 garlic clove, crushed
Method
-
In a large bowl, mix together the tuna, breadcrumbs, eggs, seeds and half of the chopped tarragon. Season, then scrunch the mixture together with your hands and form into golf ball-sized balls.
-
Take a large, deep, non-stick frying pan and add 2 tsp oil. Fry 5-6 balls in the oil over a high heat for 5 mins or until they are a deep golden brown all over, adding more oil if the pan gets dry. Transfer to a plate covered in kitchen paper. Repeat with the rest of the balls.
-
Cook the spaghetti following pack instructions. Meanwhile, tip the cherry tomatoes into the pan you fried the balls in and add the garlic. Bring to a simmer, then season. When the spaghetti has been cooking for a few minutes, spoon a ladleful of pasta water into the cherry tomatoes to make a sauce. Just before serving, put the tuna balls back in the pan with the sauce to warm through for 5 mins.
-
Drain the pasta and scatter the remaining tarragon over the tuna balls before serving.